Imitation Crab Dip

These imitation crab dip recipes are four of our favorite hot crab dips that are really good with imitation crab meat. See our "Hot Tips!" over in the right column of this page for tips to help keep your crab dips warm.

Imitation Crab Dip With Cream Cheese

Imitation Crab Dip With Cheddar Cheese (Say "Yes, Please!")

Imitation Crab Artichoke Dip-An all-time favorite!

Imitation Crab and Horseradish Havarti Dip

And, share one with us down below!......

Imitation Crab Dip With Cream Cheese

Ingredients:

1-8 Ounce Package-Cream Cheese-softened

1 1/4 Cups-Havarti Cheese-shredded

1/3 Cup-Sour Cream

1/4 Cup-Mayonnaise

1 Tablespoon-Chives-chopped

2 Teaspoons-Prepared Horseradish

6 Ounces-Imitation Crab Meat-flaked

1 Cup-Fresh Baby Spinach-shredded

Bread Sticks for Dipping (or crackers)

To make this imitation crab dip, first, preheat the oven to 350 degrees. In a medium size bowl, combine the cream cheese, Havariti cheese, sour cream, mayo, chives and horseradish well. Gently fold in the imitation crab meat and spinach. Transfer to a 1 quart sized baking dish or souffle' dish and bake for about 25 minutes or until bubbly. Serve with the bread sticks. This crab dip recipe makes about 3 cups.

Once the crab dips are done, you'll want to keep them warm. If using a metal dish to bake your crab dip in, you can go straight from the oven onto a hot plate to keep warm.

A chafing dish is a stylish way to keep the imitation crab dip hot, and placing the dip in a fondue pot can stay hot for over an hour without any more heat source. It'll keep even longer if it's over a flame with a tea light or votive candle.

Smaller slow cookers are also great for keeping crab dips warm. Just stir now and then to keep the dips from drying out and sticking.